Meat Cutter

Meat Manager oversees meat department operations, directs staff, plans production and merchandising, unloads trucks, cuts and trims meat, weighs, wraps and stocks products up to 6 feet high, and operates meat cutting equipment (saws, cubers, slicers, grinders, labeling machines) in a refrigerated environment 0-55 degrees. Responsibilities include scheduling, inventory control, supplier checks, spoilage logging, customer assistance, cuts to order, maintaining product freshness, and general cleanliness. Requires lifting up to 100 pounds, travel to/from work, and ability to perform arithmetic operations. Typically works shifts up to 8 hours per day; may involve supervision of employees and work scheduling, with emphasis on maximizing gross profit and meeting merchandising objectives.